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US 6,436,461 B1Granted
Process for preparing gel beads as food additives
AssigneeGivauden Roure (International) SA
InventorsJohnny Franciscus Bouwmeesters, Kris Bart De Roos
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AssigneeGivauden Roure (International) SA
InventorsJohnny Franciscus Bouwmeesters, Kris Bart De Roos
Estimating the term…
Beads as food additives consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or voltaile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are prepared by a process comprising the steps of forming a system consisting of a dispersion or emulsion of a water immiscible material in an aqueous solution of an acid polysaccharide, especially in the form of an alkali metal salt, an emulsifier and, optionally, one or more other water soluble or water dispersible substances; forming of discrete droplets of said system; converting said droplets to water-insoluble gel beads by introducing said droplets in an aqueous or alcoholic solution containing multivalent cations, thereby building a suspension of gel beads; isolating said gel beads from said suspension; optionally, drying the isolated beads, and loading the isolated beads with at least one active ingredient. The active ingredient is at least one compound of the group consisting of flavors, fragrances, vitamins or coloring materials.
A process for preparing beads as food additives containing at least one active ingredient which is released at a controlled rate, said process comprising the steps of:
A method for treating a food comprising adding to said food, beads prepared by
A method for treating a food comprising adding to said food, beads containing at least one active ingredient which is released at a controlled rate, said beads prepared by
Dependencies are inferred from the claim text.